Spread rice in shallow metal baking pan, 13x9x2; toast in moderate oven (350Â°), stirring once or twice, 15 minutes, or until golden-brown; empty at once into strainer; rinse under cold running water; save for further use.
Remove skin from chicken pieces; snip out small bones from breasts.
Shake chicken with flour in bag until well coated.
Brown, a few pieces at a time, in salad oil or olive oil in large frying pan; remove and set aside.
Saute onion and garlic in same frying pan; stir in rice, celery, salt, saffron, and water.
Pour into 10-cup shallow baking dish; arrange chicken on top; pour consomme over; cover.
Bake in moderate oven (350Â°) 1 hour and 20 minutes, or until rice is popped and liquid absorbed.
Spoon green beans over chicken in small mounds; cover; bake 10 minutes longer, or until beans are heated through.
Sprinkle top of casserole with almonds and parsley just before serving.